RT Journal Article
T1 Fatty acid compositions of selected varieties of Spanish dry ham related to their nutritional implications
A1 Ordóñez Pereda, Juan Antonio
A1 Hoz Perales, Lorenzo De La
A1 Cambero Rodríguez, María Isabel
A1 Santos Arnaiz, Carlos
A1 Pin Arias, Carmen
A1 Fernández Álvarez, Manuela
AB Five varieties of Spanish dry cured ham were studied to assess their nutritional value in relation to fatty acids. Ten hams of the Traditional Speciality Guaranteed (TSG) "Jamón Serrano", and the Protected Designations of Origin (PDO) "Jamón de Teruel", "Dehesa de Extremadura", "Jamón de Huelva" and "Guijuelo", were analysed. Iberian hams ("Dehesa de Extremadura", "Jamón de Huelva" and "Guijuelo") were characterised by a lower proportion of saturated fatty acids (SFA) and a significantly higher percentage of monounsaturated fatty acids (MUFA) than white hams ("Jamón Serrano" and "Jamón de Teruel"). The Iberian varieties also showed a high proportion (approximately 50%) of C18:1 n - 9, while "Jamón Serrano" showed the highest percentage of C18:2n-6. The PUFA/SFA (P/S) ratio of the five varieties was ≥ 0.19, with the highest ratio corresponding to "Jamón Serrano" (0.3). The n-6/n-3 ratio was in the order of 13/1 in "Jamón Serrano" and "Jamón de Huelva", and ranged from 9.3/1 to 10.3/1 in the other varieties. The most favourable hypocholesterolemic/Hypercholesterolemic (h/H) ratio (≥2.5) was found in the Iberian varieties. TSG "Serrano" was shown to supply the lowest percentage of the recommended daily intake of MUFA, the Iberian varieties showed the highest percentage of the daily intake of long-chain PUFA, and PDO "Dehesa de Extremadura" showed the highest percentage of the intake of C18:3n-3. The higher MUFA proportion and h/H ratio observed in the Iberian hams, together with their contribution to the recommended daily intake of fatty acids, would make these products more suitable for healthier diets, although consumption must be recommended in moderation.
PB Elsevier
SN 0308-8146
YR 2007
FD 2007
LK https://hdl.handle.net/20.500.14352/99131
UL https://hdl.handle.net/20.500.14352/99131
LA eng
NO Fernández, Manuela, et al. «Fatty Acid Compositions of Selected Varieties of Spanish Dry Ham Related to Their Nutritional Implications». Food Chemistry, vol. 101, n.o 1, enero de 2007, pp. 107-12. https://doi.org/10.1016/j.foodchem.2006.01.006.
NO Ministerio de Ciencia y Tecnología (España)
DS Docta Complutense
RD 8 abr 2025